Pumpkin Spice Cookies With Cream Cheese Icing/Pic

[Roxy15]

Pumpkin Spice Cookies w/ Cream Cheese Icing;
 
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 stick (1/2 c) unsalted butter, softened
1 1/2 cups sugar
1 cup canned 100% pumpkin puree
1 extra-large egg
1 teaspoon vanilla extract

 

Cream Cheese Icing:

 

1 (3 oz) package cream cheese, softened 
1/2 tablespoon butter, softened 
2 cups confectioners sugar
1/4 teaspoon vanilla extract
2 - 3 tablespoons cream or whole milk

Line one or two large baking sheets with parchment paper.

 

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the spices; set aside.

 

In a separate mixing bowl and using a mixer on medium speed, beat together the butter and sugar until pale and creamy, 3-4 minutes. Beat in the pumpkin, egg, and vanilla until creamy. Reduce speed to low and blend in the flour mixture in 2 or 3 additions, beating just until each addition is incorporated. 

 

Preheat oven to 350° F.

 

Drop dough by tablespoonfuls onto cookie sheets; smooth tops with slightly dampened fingertip.

 

Bake for 16 - 20 minutes, or until tops feel slightly firm. 

 

Cool cookies a couple of minutes, then remove them to a wire rack to cool completely before icing.

 

For the Icing:

 

Beat together with a mixer, the cream cheese and butter until creamy. Beat in 1 cup of the confectioners sugar, vanilla, and 2 tablespoons cream; beat in remaining cup of confectioners sugar and enough cream for desired drizzling consistency. 

 

Drizzle icing over tops of cooled cookies or spoon about a teaspoon of icing on top of cookie then smoothed it out with the back of the spoon. Allow time for the icing to set. 

 

**Line cookie sheets with parchment paper!